Peppermint Roll Cake

Peppermint Roll Cake


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This delicious peppermint roll cake might look complicated, but it's actually really easy to make! If desired, spread your favorite red peppermint frosting on top of the cake.

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Time needed

20-30 min cooking

Serving Size / Yield

8 servings


  • 3 eggs
  • 1 C. sugar
  • 1/3 C. hot water
  • 1 tsp. vanilla extract
  • 1 C. sifted all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 C. powdered sugar
  • Peppermint Filling:
  • 2 lg. egg whites
  • 1/2 C. granulated sugar
  • 1/4 C. light corn syrup
  • 2 Tbs. water
  • 1 tsp. vanilla
  • 1/3 C. coarsely crushed peppermint candies or 1/2 tsp. peppermint extract

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Preheat your oven to 375 degrees F. Beat eggs and add sugar while whisking. Add water and vanilla. Fold in flour, baking powder and salt. When combined well, pour batter into greased rolling cake pan with parchment paper. Bake for 10 minutes.

Lay out a large dish towel. Sprinkle with powdered sugar. Place cake on towel. Remove parchment paper. Roll the cake in towel and leave to cool.

For frosting, beat egg whites in bowl with electric mixture on high speed until stiff peaks form. In a saucepan over medium heat, stir sugar, corn syrup and water. Cover and heat to boil. Uncover and boil 5 to 8 minutes or until 242 degrees F on candy thermometer. Pour syrup very slowly in bowl of egg whites. Bowl constantly on medium heat. Add vanilla and peppermint. Beat on high speed for 5 to 10 minutes until thick and smooth.

Unroll the cake and spread frosting along the edges. Leave space around the sides when spreading and then roll cake. Chill for at least 2 hours before slicing.

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